“A journey into a new year begins with a Sunday Morning frittata served around a warm hearth.”
As I was preparing to write this week’s post, I hesitated over which story to share. The Gregorian calendar stands poised at the cusp of a transition and Earth is about to embark on another orbit around the Sun. Past and future, old and new; Time the thread that ties it all together. The idea of using leftovers to create something new jumped out at me and I dug up this half-written post that was started on a warm August day at the peak of tomato season.
I’m all for using leftovers. This time, I had a bunch of fresh basil from the time I was making Pad Kee Maw. A quick peek into refrigerator and pantry confirmed that I had eggs (check), onion (check), tomatoes (check), and oh look! half a red pepper from last night’s stir-fry! (check). One frittata is on its way. I warned the taste-testers that this is my first time trying a frittata; they gamely said, “Bring it on!”
In the meantime, my dishwasher rack had been showing rust spots. A few clicks on the computer and I’d learnt all about patching these spots with a special rubber coating that solidifies when cured and best of all, is non-toxic. I had ordered a bottle of this magic stuff a few days ago and it showed up in my mailbox yesterday. I don’t know what we did before the internet. So this morning, I set about transforming my speckled dishwasher rack. The instructions were easy to follow and after 3 coats of the stuff, I was ready to eat.
Back to the frittata. I looked at some recipes as guides (included in the links below), and set about creating my own ‘freet-ta-taaaa’. The songbirds were in force in the backyard and I was moved. What can I say? However, there was no mistaking which sound was NOT a songbird belting out vocals on this Sunday morning. We were ready to eat in a jiffy. This frittata took so little time to make and very little prep. The large teflon-coated non-stick pan I used made for even easier cooking and no-mess cleanup. The recipe here is what I made. However, in the end I felt the dish needed a tad more salt; I had used only ¼ tsp thinking the cheddar would be enough, but the taste-testers felt it was good. I had also used 2 large tomatoes and I would have preferred 2 medium/small ones so as not to overpower the dish. Eat and learn!
HAPPY NEW YEAR!
- 2 tomatoes, sliced
- 1 onion, halved and sliced
- 1 cup fresh basil
- ½ red pepper, sliced
- 2 eggs, beaten
- ½ cup milk or cream
- 3-4 Tbsp shredded cheese of choice (Cheddar used in this recipe)
- Salt and pepper
- Preheat oven to 350F.
- Meanwhile, heat 2 Tbsp oil in an oven-proof pan.
- Place onions into pan on medium heat till they caramelize.
- Add red pepper and allow it to soften.
- Add tomatoes and basil. Stir a few times till basil is wilted.
- Mix milk and eggs together, seasoning with salt and pepper according to taste.
- Pour egg mixture over ingredients in the pan. Lower heat to medium-low. Allow egg to slowly cook.
- When egg starts to become medium-soft, sprinkle with your cheese of choice
- Place pan into the oven and bake for 10-15 minutes, or until egg is fully cooked but not browned.
Get more easy recipes in your Inbox! Sign up now!
*Your privacy is important. We will never share your information.